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Poster:
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Finster Baby |
Date:
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November 06, 2009 05:03:08am |
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Forum:
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GratefulDead
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Subject:
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Re: forum chili cook-off |
I also do a beanless chili. I'm starting to think that I am the world's only dead head that thinks beans are quite possibly the nastiest food ever. LOL...
My recipe is open to many variations. I have used pork, veal,beef and a few times venison. Almost always cubed meats, not ground.
The one I use most often that the family really likes is with shredded beef. Whenever I make pot roast (chuck roast works best), I make an extra one so that I have plenty of leftovers. Slow roasted chuck is great for shredding.
I use 2 lbs of shredded chuck. I add 2 lbs of ground fresh breakfast sausage. I add to it finely chopped onions and red and green bell peppers and alot of chopped garlic that have been sauteed.
I add canned diced tomatoes with juice, beef broth and tomato paste. Spices vary but usually include onion powder, salt and pepper, cayenne pepper and chili powder.
Always add a little sugar too!
I usually add canned green chilis and some type of hot sauce to give it a little kick. Sometimes if I want more heat, I will chop and saute fresh habaneros in a little bit of oil. Then I discard the peppers and brown the meat in the pepper oil.
I cook my chili in cast iron because I think it adds to the flavor. I usually let it simmer for at least 4 hrs if not longer. I also find that it gets more flavorful the next day after it has had a chance to fester in the fridge over night.
I also have a variation on serving it that is different from most. The recipe calls for serving it over rice, but we don't. My wife likes it served over hot biscuits. I like mine served over broken up Fritos with shredded cheddar cheese on top. The fritos add a little saltiness that I think goes well with it.
This recipe makes for alot of leftovers which get vacuum sealed and put in the freezer. Think I'll call the wife now and have her pull some out for tonight!!!!
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Poster:
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William Tell |
Date:
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November 06, 2009 06:51:18am |
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Forum:
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GratefulDead
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Subject:
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Re: It's the little things that make a difference |
Browning the meat in the pepper saute pan is always an excellent idea...
Folks don't often recognize that you cannot just "throw everything" together when do this...browning the meats and sausages is important. Clarifying the onions with garlic is important. Using salt pork to assist rather than oils (spray!?! if someone mentions this I will ask the mods to delete the receipe! JK...maybe) adds important flavor, salt, and authenticity...
Corn tortillas are an absolute must. Esp for green chili.
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Poster:
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denise BERGER |
Date:
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November 08, 2009 04:51:24am |
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Forum:
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GratefulDead
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Subject:
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Re: It's the little things that make a difference |
I have chosen greateful dead forum because Iam 82 years old!
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Poster:
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William Tell |
Date:
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November 08, 2009 07:31:59am |
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Forum:
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GratefulDead
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Subject:
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Re: It's the little things that make a difference |
Good for you! Not sure why you posted in response to me--is it because of the Fountain of Youth components of William Tell's Green Chili?
Do tell...
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Poster:
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denise BERGER |
Date:
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November 08, 2009 04:52:43am |
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Forum:
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GratefulDead
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Subject:
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Re: It's the little things that make a difference |
I have just answered to yuou
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Poster:
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William Tell |
Date:
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November 08, 2009 07:32:58am |
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Forum:
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GratefulDead
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Subject:
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Re: It's the little things that make a difference |
What was my question?
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Poster:
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deadnazi |
Date:
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November 08, 2009 08:11:20am |
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Forum:
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GratefulDead
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Subject:
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Re: It's the little things that make a difference |
This just might compliment the pork salt, but the sweet butter adds to the corn milk.
Hot Chili Basted Corn Bones
6 tablespoons olive oil
2 tablespoons chipped fresh cilantro
1 tablespoon tomato paste
2 tablespoons hot chili sauce
4 corn on the cob husks removed
Butter
Fresh cilantro leaves
Whisk oil, cilantro, tomato paste and chili sauce in a bowl.
Cut each corn cob into three sections and blanch in a pot of boiling water 2 minutes.
Drain then place in a shallow dish and pour marinade over corn to coat well.
Cover and allow sit 2 hours.
Grill the corn on a hot barbecue for 30 minutes regularly turning and brushing with marinade.
Serve hot topped with butter and marinade and garnished with cilantro leaves.
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Poster:
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cush212 |
Date:
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November 06, 2009 10:40:23am |
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Forum:
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GratefulDead
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Subject:
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Re: forum chili cook-off |
Elk makes Very good Chili also...
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Poster:
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Styrofoam Cueball |
Date:
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November 06, 2009 11:13:08am |
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Forum:
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GratefulDead
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Subject:
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Re: forum chili cook-off |
Finster Baby Said: "I also do a beanless chili. I'm starting to think that I am the world's only dead head that thinks beans are quite possibly the nastiest food ever. LOL..."
You are not alone.
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Poster:
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cush212 |
Date:
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November 06, 2009 11:19:55am |
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Forum:
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GratefulDead
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Subject:
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Re: forum chili cook-off |
Me like beans, just not in Chili...
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